Fresh Strawberry Yogurt Cake
Delight your taste buds with this Fresh Strawberry Yogurt Cake, a moist and flavorful dessert bursting with the essence of ripe strawberries. Made with creamy Greek yogurt, this cake achieves an irresistibly tender crumb while the addition of diced fresh strawberries adds a burst of natural sweetness to every bite. A touch of vanilla enhances its warm, comforting flavor, and the option to dust it with powdered sugar lends an elegant finishing touch. Perfect for spring gatherings, brunch spreads, or a simple weeknight dessert, this easy-to-follow recipe combines just 20 minutes of prep with a comforting aroma as it bakes to golden perfection. Whether served on its own or paired with a dollop of whipped cream, this strawberry yogurt cake is a guaranteed crowd-pleaser that celebrates the vibrant flavors of the season.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 300 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 240 grams plain Greek yogurt
- 250 grams fresh strawberries, hulled and diced
- 30 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) bundt pan or round cake pan. Dust lightly with flour and tap out the excess.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a handheld or stand mixer on medium-high speed, until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Reduce the mixer to low speed and gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Gently fold in the diced fresh strawberries using a rubber spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Once cooled, dust with powdered sugar (if desired) before slicing and serving.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 35.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
